Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

Grilled chicken breast seasoned with lemon and herbs, served over fluffy quinoa with a zesty cabbage slaw for a refreshing crunch.

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NUTRITION

455kcal
Protein
27g
Fat
22.5g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Shredded Cabbage

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a splash of lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until cooked through.

  • 3

    In a medium bowl, whisk together the olive oil, apple cider vinegar, and remaining lemon juice.

  • 4

    Toss the shredded cabbage in the dressing until well coated and slightly softened.

  • 5

    Fluff the pre-cooked quinoa with a fork and place it in a serving bowl.

  • 6

    Slice the grilled chicken and arrange it over the quinoa alongside the vinegar-based slaw.

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

Grilled chicken breast seasoned with lemon and herbs, served over fluffy quinoa with a zesty cabbage slaw for a refreshing crunch.

NUTRITION

455kcal
Protein
27g
Fat
22.5g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Shredded Cabbage

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a splash of lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until cooked through.

  • 3

    In a medium bowl, whisk together the olive oil, apple cider vinegar, and remaining lemon juice.

  • 4

    Toss the shredded cabbage in the dressing until well coated and slightly softened.

  • 5

    Fluff the pre-cooked quinoa with a fork and place it in a serving bowl.

  • 6

    Slice the grilled chicken and arrange it over the quinoa alongside the vinegar-based slaw.